Slice Eggplant length wise into 1/4 inch slices, sprinkle each piece with salt and let it sit for 30 minutes to draw out the bitter juices. Rinse with water and pat dry.
Drizzle with olive oil and season with salt, pepper and garlic powder. Grill on griddle or in a pan until eggplant is softened - about 3 minutes per side.
Season the ground beef with Salt, Pepper and Italian Herbs then cook and set aside.
If using mushrooms quickly cook in a pan until they are mostly softened.
To Assemble the Lasagna, grab a 9 X 13 glass baking dish. pour about 1/4 cup Spaghetti sauce then lay down a layer of eggplant, followed by mushrooms, beef, spinach, another thin layer of sauce, then ricotta, mozzarella and then Parmesan cheese. Layer more eggplant then repeat the other layers until you are out of ingredients or out of room. leave at least 1/2 inch from the top of the baking dish so it doesn't bubble out when bake it.
Top with Fresh basil and Bake at 350 for 25-30 minutes.